---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 1 servings
       4 ts Dry mustard
       4 ts Salt
       1 tb Paprika
       8 oz Lemon juice
      12 oz HONEY
      32 oz Vegetable oil
       2 oz Ice water
   Dissolve mustard, salt and paprika in lemon juice.
   Blend in HONEY. Gradually add oil, mixing well after
   each addition, until mixture is smooth and opaque.
   Mix in ice water until blended. Cover and refrigerate.
   Serve with fruit, tossed mixed greens, and edible
   flower blossem salads.
   From Connecticut Honey by Eastern Connecticut
   Beekeepers Association